|
Cooking & Entertaining
> Easter Recipes >
Appetizers
Egg Salad in Squash Boats
Ingredients:
6 medium yellow squash
4 hard cooked eggs, chopped fine
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup sliced green olives with pimientos
1/4 cup shredded sharp cheddar cheese
2 tablespoons minced fresh basil
1 tablespoon minced fresh dill weed
2 tablespoons mayonnaise
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
Method:
Bring a large pot of water to a boil over
medium-high heat. Cut squash in half lengthwise. Remove and discard
pulp. Blanch squash halves by putting in boiling water for about 30
seconds. Plunge squash in ice water to stop cooking. In a medium
bowl, combine chopped eggs, celery, red pepper, sliced green
olives, shredded cheese, basil, dill and mayonnaise. Season with
cayenne and seasoned salt. Mix well. Spoon egg mixture into squash
halves, mounding if necessary. Cover with plastic wrap and
refrigerate until chilled thoroughly.
|
